3boneless and skinless chicken breasts cut into bite-sized pieces check that it is not salt brined.
1 1/2cupplain Greek yogurt
1 1/2tablespoonspre-minced garlic
1tablespoonground ginger or all-spice
2teaspoonsgaram masala spice
1teaspoonturmeric powder
1teaspoonground cumin
1teaspoonchili powder
For the sauce:
2tablespoonsolive oil
2tablespoonsbutter no salt added
1large onion finely diced
1 1/2tablespoonspre-minced garlic
2teaspoonginger or all-spice
1 1/2teaspoonsgaram masala
1 1/2teaspoonsground cumin
1teaspoonturmeric powder
1teaspoonground coriander
115 oz.can tomato sauce no salt added
1teaspoonchili powder
1teaspoonsmoked paprika
1 13.5 oz.can unsweetened coconut milk
1teaspoonbrown sugar
115 oz.canned peas no salt added,optional
1/2cupwater to thin sauce if needed
Instructions
Butterfly each chicken breast in half. Cut each butterfly fillet in strips and cut strips into bite-size pieces.
In a bowl, (preferably a Tupperware bowl with lid) combine and mix the chicken marinade ingredients and then mix in the chicken to coat. Cover and marinate in fridge for at least 1-2 hours or best to marinate overnight if time allows. Save any left over marinade.
Add oil in a large skillet or pot over medium-high heat. When hot and sizzling, add chicken pieces in three of four batches, making sure the chicken is not crowded in the pan. Cook until nicely char-grilled about 3 minutes on each side (Chicken will finish any remaining cooking in the sauce.)
Melt the butter in the same pan or pot. Sauté the onions until soft (about 3 minutes). Scrape up any browned bits stuck on the bottom of the pan. (Use a wooden spatula if using ceramic or non-stick pan!)
Add garlic and ginger (or all spice) and sauté for 1 minute, then add garam masala, cumin, turmeric and coriander. Sauté for about 20 seconds until fragrant, while stirring.
Pour in the no salt added tomato sauce, smoked paprika and chili powder. Simmer for about 10-12 minutes, stir occasionally. Sauce will thicken and will become a deep brown reddish color.
Slowly stir the coconut milk and brown sugar throughout the sauce. Add optional canned peas if desired. Add the chicken, any juices and left over marinade back into the sauce and cook for an additional 8-10 minutes and the sauce is thick and bubbling.
Pour in a bit of water to thin the sauce, if needed.
Notes
Nutrition values based on - serves 6 people - 1/2 chicken breast and sauce.